In addition to the most luxurious accommodations at the world’s top destinations, the Ritz-Carlton Hotel Collection is known for superb dining. Their elegant restaurants pair incredible cuisine and unparalleled service, satisfying the most discerning palate. Their Amelia Island resort more than upholds this top-notch standard. I had the pleasure of spending a weekend at Ritz-Carlton Amelia Island that included a simply outstanding dinner at their AAA 5-Diamond award-winning restaurant – Salt.

Before even stepping a foot on this Ritz-Carlton property, I heard about Salt. A cousin and fellow travel writer had previously dined at Salt with her husband – neither could stop raving how much they loved it. Needles to say, I was salivating at the mere thought of this culinary experience.

After a search that took him around the globe, Chef Rick Laughlin discovered 45 different salts that piqued his culinary interest. Integrating these salts with fresh, local flavors is the idea from which Salt was born. Laughlin’s innovative gastronomic talents have put Salt on the map for many people, near and far.

Choosing the Chef’s Adventure Menu allows my husband and I to sit back and let Chef Rick Laughlin and the sommelier work their magic. Chef Laughlin asks about our likes, dislikes, and allergies. He then whips up a four course culinary creations just for us. Along the way, the sommelier pairs a wine to perfectly match each course.

Our first course – The most tender Tuna Tartare paired with pineapple foam and garlic aioli

Our second course – Crusted tripletail fish with shaved oysters on a bed of Swiss chard and bread pudding, topped with a rich lobster sauce

Our third course – Poached Scottish salmon on spinach, quinoa, and parsnips, topped with a delicate red pepper sauce

Our fourth course – A velvety smooth vanilla cheesecake with a perfectly tart pomegranate sauce and vanilla gelato

Our three hours of these incredible textures and flavors were worth every single bite. Across the board, all four courses were beautifully made in both visual appeal and their incredible flavors. Our favorite course was the crusted tripletail. The delicious lobster sauce was far and away, the greatest either of us had ever had the pleasure of tasting.

Beyond satisfied, we walked away from our table truly impressed by Chef Laughlin’s outstanding culinary excellence and the incredible service provided by his staff at Salt.

 

To book your reservation, go to Salt’s website.

 

 

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